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I like this idea Jen! But my menu isn't as good... ALthough last week I made a chicken salad with a lime-cilantro dressing that was scrumptious!! I added chopped jicama to the salad and thawed frozen corn (I got the idea from a salad in an airport somewhere). The jicama adds a nice crunch that I'm beginning to expect in all my green salads now!

Annelisa -- we actually don't have too many leftovers. I usually don't make a lot, just enough for dinner and one lunch for Dave. If I'm making lasagna, I'll split it in two and freeze half and bake the other half.

I bought the basil citrus rub from pampered chef. But it says in the little recipe book that I got that if you don't have the rub you can substitute lemon pepper. I just mixed the rub with a little olive oil and brushed it (and patted it) on top of the salmon. Then I grilled it.

I've only grilled salmon a few times and I'm pretty sure that I cook it too long. I'm still learning. I just grilled it with the skin side down (with the rub side up) until it was done.

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